RUMP HEART RECIPES

Steps:

• Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
• Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Prepare the stuffing, heat half the butter in a large non-stick pan and cook the onion and mushrooms. Transfer to a large bowl and stir in the remaining ingredients. To make the braising sauce, heat the oil in the same frying pan, add the flour and cook for 1-2 minutes. Gradually add the stock, tomatoes, Tabasco (if used) and wine. Bring to the boil, reduce the heat, season and simmer for 5 minutes. Add the parsley, cover and set aside. Season the hearts and spoon the stuffing mixture into the cavity of each. Wrap with the bacon and secure with butcher's string. Heat the remaining butter in the same frying pan and brown the hearts on both sides. Transfer to a roasting dish. Pour over the sauce, cover and cook for 2 hours, or until the hearts are tender. Remove the butcher's string, slice and serve with creamy mash and seasonal vegetables.